People tend to have a knee-jerk reaction to the mention of brussels sprouts. However, they have gotten a bad rap from bland preparation and inelegant presentation. In this recipe, I proudly cheat my way to delicious brussels sprouts through the cunning use of dairy.Serves: 4 as a side dish
Total kitchen time: 35 minutes

Shopping List:

1 lb brussels sprouts

1/4 cup half and half

1/4 heavy cream

1/4 cup shredded parmesan

2 tbsp grated parmesan

(kosher/sea) salt and (freshly gound black) pepper to taste

Preheat your oven to 425F and set your top rack about 6 inches from the broiler.

Clean the brussels sprouts under cold water to remove any dirt. Cut the brussels sprouts in half.

Next, we want to par-steam the brussels sprouts to get them soft, but not cooked all the way through. You can steam them in a vegetable steamer if you like. I’ve found that microwaving them in a baking dish with 1/2 inch of water for 7 or 8 minutes works just as well.

Place the brussels sprouts cut-side-up in an oven-proof baking dish, just large enough so they stack 1-2 sprouts high. Add salt and pepper.

Heat the half and half and cream until it just barely starts to boil. Pour over the brussels sprouts. Top with the shredded and grated parmesan.

Bake for about 15 minutes, or until the cheese is golden brown and bubbly.

Serve to a cautiously optimistic audience, who will soon have a whole new appreciation for this wonderful vegetable.